the legs may be enclosed in a pig's caul, instead of muslin, in which case they should be browned in a hot oven, and glazed before serving.
Time.—To braise, from 1 to 1¼ hours. Average Cost, accessories to 4 chicken legs, about 1s. Allow 1 leg to each person. Seasonable at any time.
1172.—CHICKEN LEGS, STUFFED. (Fr.—Cuisses de Volaille Farcies.)
Ingredients.—The legs of a cold fowl, 1 tablespoonful of sweet oil, 2 tablespoonfuls of breadcrumbs, ½ a teaspoonful of finely-chopped sweet herbs, ½ a teaspoonful of finely-chopped lemon rind, 2 slices of onion (blanched and chopped), 1 teaspoonful of finely-chopped parsley, 1 egg, 4 slices of streaky bacon, 2 slices of toasted buttered bread, salt and pepper.
Method.—Cut each leg into 2 joints, and saw off the drumsticks, place them on a plate, season with pepper and salt, and moisten with a little sweet oil. Put the breadcrumbs, lemon rind, sweet herbs, onion and parsley in a basin, mix well, moisten with the yolk of an egg and season with a pinch of salt and a tiny pinch of cayenne. Drain the chicken's legs, cover each with the farce or stuffing above prepared, then wrap up in a slice of bacon, tie with twine, or skewer them securely. Place them on a greased baking-tin or sauté-pan, and cook in the oven for about 20 minutes. Cut each slice of toasted bread in two, trim neatly, dress the chicken's legs on these, dish up, garnish with a few sprigs of curly parsley, and serve hot.
Time.—To cook, about 20 minutes. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 2 or 3 persons.
The Serai Ta-ook or Fowls of the Sultan.—This fowl, which was first introduced into England in 1854 from Constantinople, takes its name from the Turkish sarai, "sultan's palace," and ta-ook, "fowl." They are lively brisk birds, excellent layers, but not good sitters, and their eggs are large and white in colour. In size they resemble the English Poland bird, and have a white and flowing plumage, a full-sized compact Poland tuft on the head, are muffled, have a full-flowing tail, short well-feathered legs, and 5 toes on each foot. Their comb is peculiar, consisting only of two little points, and their wattles are small. The colour of the bird is pure white.
1173.—CHICKEN LIVER PATTIES. (Fr.—Pâtés de Foie de Volaille.)
Ingredients.—Chicken livers, butter, brown sauce (see "Sauces," No. 233), rough puff paste, salt and pepper.
Method.—Remove the gall and wash and dry the livers, cut them into rather small pieces, and toss them in hot butter over the fire for about 5 minutes. Have ready some patty-pans lined with thinly rolled out paste, fill them with liver, season highly with salt and pepper, and add a little brown sauce. Cover with paste, brush over with beaten egg, and bake in a moderately-hot oven for about 20 minutes, and serve either hot or cold.
Time.—To bake, about 20 minutes. Average Cost, 2d. each. Allow 1 to each person. Seasonable at any time.
